The pictures of these cookies have been hanging out on my
computer for over a month. Don’t let my delay in posting them dissuade you from
making them…I got wrapped up in other recipes and then it seems futile to post
them anytime between December 27th and January 10th when
everyone had sworn off cookies and started formulating resolutions. Thirteen
days into the New Year you’re ready for a cookie though, right?
I made these with my sister-in-law Erin and Laura, when we got together last month with two
things in mind: cookies and girl’s night. Really, is there anything better than
sipping wine, swapping stories, and sneaking bites of freshly baked cookies?! These
cookies, from Dana
who was inspired by Joy,
were a fun twist on the classic chocolate chip. Given that I was with Erin and
Laura when we went to Joy’sbook signing, it only seemed appropriate to make something Joy-inspired!
The cookies were flat and chewy speckled with chopped chocolate and candied
ginger, one of my favorite (and underused) ingredients.
Three Years Ago: Crockpot Roasted Cauliflower Soup with Curry and Honey
-1/3 cup brown sugar, packed
-1/2 tsp vanilla extract
-1 large egg
-3/4 cup dark chocolate, chopped
-1/4 cup candied ginger, chopped
Directions:
1. Preheat oven to 375F. Cream butter and sugar in a mixing bowl. Add egg and vanilla, beating to combine.
2. In a separate bowl, combine the flour, baking soda, ginger, and salt. Add the dry ingredients to the wet, mixing just until combined. Fold in chocolate and candied ginger.
3. Place 1 inch balls of cookie dough on cookie sheets lined with parchment paper. Bake for 9-11 minutes, just until lightly browned. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
